2012年2月12日星期日

Does anyone know what to use in stuffed cabbage for the sauce?

Some people use tomato soup from the can to make the sauce and others use canned tomatoes...I prefer the tomatoes...



STUFFED CABBAGE ROLLS



1 head cabbage

3 tablespoons butter

1 medium onion

2 cloves garlic, minced

2 cups tomato sauce

1/4 cup water

1 teaspoon allspice

salt and pepper

1/4 cup brown sugar

1 1/2 cups cooked rice

1 lb ground beef







Grease 9X13 dish.



Preheat oven to 350.



Bring lg. pot salted water to boil.



Core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes.



Drain well and set aside.



Saute' onion and garlic in butter til soft.



Add tomato sauce, water, allspice, salt and pepper.



Simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls.



Chop remaining cabbage coarsely and spread over the bottom of the dish.



Sprinkle the brown sugar over cabbage and lightly salt and pepper it.



Put 3/4 sauce into a mixing bowl with the rice and beef and mix well.



Divide filling into approximately 12 parts and roll each in a leaf.



Place them seam side down on the chopped cabbage.



Spoon a little of remaining sauce on each roll.



Cover top with remaining leaves and bake for 1 hour.
Does anyone know what to use in stuffed cabbage for the sauce?
my mom doesn't make stuffed cabbage with a sauce inside. she takes ground beef with spices and stewed tomatos w/rice. once wrapped in the cabbage she lines the bottom of the pot with the outter layer cabbage leaves. once the pot is filled with the cabbage rolls she dumps in regular tomato juice from the cans and tops it off with sourkraut.



while it's cooking the combo of tomato juice and sourkraut make a yummy sauce over it.
Reply:Stuffed cabbage needs a hint of allspice in the tomato sauce.....
Reply:You can use plain tomato paste. Just add sugar, vinegar or lemon juice, and salt/pepper, hint of marjoram, some beef broth, and a bit of Maggi to taste. Meat in the stuffed cabbage will release additional flavor while cooking in the sauce. Don't make it thick as the water will evaporate during cooking. Traditional Polish dish as it is does not call for a thick sauce.
Reply:Best tasting sauce for something like this is tomato soup mixed with a half a can of water. I use it for my Stuffed Peppers as well but then I don't dilute it.
Reply:I make a tomatoe sauce with white wine that I place over the rolls before baking. I am not sure what is traditional.
Reply:I use pasta sauce myself.
Reply:the sauce needs to be a bit of a tangy sweet sour so add some brown sugar %26amp; apple cider vinegar to your tomato sauce until you get the flavor you want.....
Reply:stuffed cabbage? we use classic tomato sauce for that... or if you want you can also use bechamel or mornay sauce.

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